with parsley and lime
This delicious orzo dish is cooked in the style of a traditional Spanish Paella. Hailing from the Valencia region, Paella is a signature of Spanish cooking often made with a variety of different meats and types of seafood.
Allergens
Utensils
Tags
Prawns
150 grams
Dried Orzo
170 grams
Chorizo
100 grams
Bell Pepper
1 unit(s)
Garlic
2 unit(s)
Tomato Paste
1 tin(s)
Parsley
5 grams
Lime
1 unit(s)
Paprika
2 sachet(s)
Ground Cumin
2 sachet(s)
Salt
0.5 tsp
Sugar
0.5 tsp
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Butter
to taste
- Peel and grate the garlic (or use a garlic press).
- Quarter the lime.
- Halve the pepper and discard the core and seeds. Chop into 2cm chunks.
- Roughly chop the parsley (stalks and all).
- Place a large pan over medium-high heat.
- Once hot, fry the chorizo and pepper until the pepper starts to soften, 3-4 mins.
- Drizzle in some oil (if required) then add the cumin, paprika and garlic. Fry until fragrant, 1 min.
- Add the tomato paste and orzo and cook, stirring, 1-2 mins.
- Add 400ml water, ½ tsp sugar, ½ tsp salt (double all for 4p) and a knob of butter.
- Bring to the boil, cover and simmer until the orzo is al dente, 15-20 mins. Stir every 3-4 mins to prevent sticking.
- In the final 5 mins, add prawns. Cook for 4-5 mins.
- Once cooked, season to taste with salt, pepper and lime juice. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
- Stir a knob of butter and half the chopped parsley through the orzo.
- Divide your creamy orzo between bowls.
- Top with remaining lime wedges for squeezing over.
- Finish with a sprinkling of remaining chopped parsley.
2564
kJ
Energy (kJ)
613
kcal
Energy (kcal)
15.9
g
Fat
5.6
g
of which saturates
81.8
g
Carbohydrate
15.1
g
of which sugars
0.9
g
Dietary Fiber
37
g
Protein
0
mg
Cholesterol
4.67
g
Salt
